Thai-Style Pork Stir-Fry
with Bok Choy and Cilantro
This speedy pork stir-fry is inspired by the vibrant flavours of Thailand! Zesty lime, sweet brown sugar, fresh cilantro, savoury soy and spicy chili pepper harmonize in this flavourful dish.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
1 unit
Lime
1 unit
Chili Pepper
226 g
Shanghai Bok Choy
2 tbsp
Brown Sugar
56 g
Yellow Onion
¾ cup
Basmati Rice
30 g
Ginger
2 tbsp
Soy Sauce
(Contains Soy, Wheat)
7 g
Cilantro
1 tbsp
Garlic Puree
Not included in your delivery
1 tbsp
Oil*
0.19 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): • Mild: 1/8 tsp • Medium: 1/4 tsp • Spicy: 1/2 tsp • Extra-spicy: 1 tsp. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While water comes to a boil, separate bok choy leaves and stems. (TIP: Rinse bok choy leaves to wash away any hidden dirt.) Cut stems into 1-inch pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Roughly chop cilantro. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Zest half the lime (whole lime for 4 ppl), then cut into wedges. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then bok choy stems. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min. Transfer bok choy stems to a plate.
Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then pork and onions. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
Add ginger, garlic puree and 1/2 tsp chilis. (NOTE: Reference heat guide.) Sprinkle brown sugar over pork. Cook, stirring often, until aromatics are fragrant and pork is dark golden-brown, 2-3 min. Stir in lime zest, soy sauce, bok choy stems, bok choy leaves and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, scraping up any browned bits from the bottom of the pan, until bok choy leaves wilt, 1 min.
Fluff rice with a fork, then stir in half the cilantro. Divide rice between plates. Top with pork, veggies and any remaining sauce from the pan. Sprinkle remaining cilantro over top. Squeeze over a lime wedge, if desired.
